Paiva Reserva

These grapes come from our oldest vines, are goblet pruned and in planting frames. Planted on clay soils, with high limestone content.

Vineyard and soil

85% Tempranillo

15% Garnacha Tintorera



Recommended to be served with red meats, game meat and pates.

Harvesting and elaboration

3,700 bottles of the 2012 harvest have been packaged

The harvest is carried out using 200 kg boxes to guarantee a better treatment of the grapes, in order to avoid crushing and facilitating cold transport. Upon arrival at the winery the grapes are selected on a sorting table and from there are subjected to gravity vatting into the wine tanks.

During fermentation, the temperature ranges between 18 and 24°C and short and continuous pumping overs are carried out to finish with 30°C values. Post-fermentation maceration is longer than 15 days and the immediate ageing is undertaken in 300 litre oak barrels, 50% French and 50% American, with 2 use wines during 16 months. Following this process, a reductive ageing in the bottle is carried out which lasts at least 24 months.

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